Smothered Chicken Thighs Recipe
If you grew up in a Southern kitchen, you already know smothered chicken is a love language. And if you didn't grow up in one, after eating this, you will probably wish you had. This recipe tastes like Sunday dinner at my granny’s table, tender chicken thighs, a slow-built gravy, and seasoning that doesn’t play. I’ve been sharing recipes like this online for over a decade, and my readers know I don’t do bland food. I walk you through exactly how to get that silky gravy and fall-apart chicken every time, so it feels like you’ve been making this for generations too.
Servings 4
Calories 466kcal
Ingredients
- 2-3 pounds bone-in chicken thighs I use skin-on.
- 1-2 teaspoons Creole Seasoning Or use your favorite chicken rub seasoning.
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon olive oil
- ½ cup diced onions I used a white onion.
- ½ cup diced green bell peppers
- 1 ½ - 2 cups broth Any broth will work: chicken, vegetable, or beef. Divided into 2 portions ½ cup and 1- 1 ½ cups
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- foil if using a pan/dish without a lid
Instructions
- Preheat oven to 350 degrees.
- Pat the chicken thighs dry with paper towels (this helps them brown instead of steam). Season both sides with the Creole seasoning, smoked paprika, garlic powder, salt, and pepper. Let it sit for 10–15 minutes so the seasoning actually sticks and starts working into the meat.2-3 pounds bone-in chicken thighs, 1-2 teaspoons Creole Seasoning, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt and pepper to taste
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4–6 minutes per side, or until golden. You’re not trying to cook them through here, just building flavor.1 teaspoon olive oil
- Lower the heat to medium. Add the onions and bell peppers to the same pan with the chicken (don’t drain those drippings ,that’s where the gravy lives). Cook for 3–4 minutes until softened, scraping up any browned bits from the bottom of the skillet.½ cup diced onions, ½ cup diced green bell peppers
- Slowly pour in ½ cup of broth. Pour it around the chicken and avoid pouring it directly onto the meat.
- Cover the pan with foil (or place the lid on the pot) and bake for 2 hours fully covered.
- After 2 hours, check to see if the chicken is tender. The meat should be pulling away from the bone. If not, allow it to bake another 15-20 minutes covered. Remove the chicken from the pan and set aside. Keep the pan drippings from the chicken in the pan.
- Add the butter to the pan and let it melt. Sprinkle in a spoonful or two of the flour. Add the flour in stages to avoid clumping and stir to make a roux and cook for 1–2 minutes to knock out the raw flour taste.3 tablespoons unsalted butter, ¼ cup all-purpose flour
- Slowly pour in 1 ½ cups of broth while whisking to avoid lumps. Keep stirring until the gravy starts to thicken. If it looks too thick, add in more broth or water it will continue to tighten and thicken as it simmers.
- Give the gravy a taste before serving and add salt, pepper, or a little more Creole seasoning if needed. Southern gravy needs to taste seasoned, not shy.
- Nestle the browned chicken thighs back into the skillet, skin-side up. Spoon some of the gravy over the top so they’re “smothered."
- Bake for an additional 30 minutes (uncovered) at 350 degrees or until the chicken is fall-apart tender and sitting in silky gravy. If the gravy gets too thick at any point, add a splash of broth or water. I check in at 10 minutes and usually add another splash at that point.
- Cool before serving. Allow the chicken to rest for at least 10 minutes.
Notes
This recipe was updated in January 2026, here is the old version:
Recipe Tips
Ingredients
- 1 teaspoon Creole Seasoning
- ½ teaspoon ground thyme
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 1 cup sliced onions I used a white onion.
- ⅓ cup heavy whipping cream
- ⅓ cup chicken broth
Instructions
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Preheat oven to 350 degrees.
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Ensure the chicken thighs are dry and season the chicken thighs with the Creole seasoning, thyme, garlic powder, salt and pepper to taste.
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Heat a cast-iron skillet on medium-high heat. Add 1 teaspoon of olive oil.
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When hot, add the seasoned chicken thighs. Sear both sides of the chicken, about 2 minutes on each side. The chicken does not have to fully cook through as it will be baked later.
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Remove the chicken from the skillet and set it aside.
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Add the butter to the pan. Use a silicone spoon or wooden spoon to deglaze the pan. Scoop up the brown bits from the pan. It's loaded with flavor
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Add the onions and cook the onions until they are translucent and fragrant.
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Lower the heat to medium-low and add in the chicken broth and heavy cream. Stir to combine for 2-3 minutes. Do not allow the sauce to boil.
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Return the chicken to the pan. Place the skillet in the oven and bake for 20-25 minutes. Use a meat thermometer and ensure the chicken has reached an internal temperature of at least 165 degrees before removing it from the oven.
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Cool before serving.
- A pan that retains heat well, works best for this recipe a cast iron or stainless steel pan. If you use something else, results will vary.
- If you don't want to use Creole Seasoning, substitute it with whatever you prefer. The use of Cajun Seasoning is also popular.
- You can use skin-on thighs or remove the skin/purchase the chicken skinless. This is a matter of preference.
- Boneless chicken thighs will require 15-20 minutes of cook time.
- Chicken breasts will require 15-20 minutes to bake at the same temperature. Always use a meat thermometer to check the chicken has reached an internal temperature of 165 degrees.
- Chicken legs will require 20-25 minutes to bake at the same temperature.
Nutrition
Serving: 1chicken thigh | Calories: 466kcal | Carbohydrates: 2g | Protein: 28g | Fat: 37g